Description
Coconut Cloud Cake is a light, airy dessert featuring a moist cake infused with coconut flavors and soaked in rich coconut cream. Topped with a smooth coconut cream cheese frosting and sprinkled with shredded coconut, this cake offers a heavenly tropical treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
Coconut Milk Soak
- 1 (15 oz) can full fat coconut milk
Frosting Ingredients
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream, chilled
Topping
- 1 cup sweetened shredded coconut, for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Stir in the granulated sugar evenly.
- Incorporate Butter: Slice the softened butter into pats and use a hand mixer to blend it gradually into the dry mixture, adding a couple tablespoons at a time until the mixture has a sandy, crumbly texture.
- Add Eggs: Slowly mix in the egg whites first, ensuring they combine smoothly. Follow by adding the whole egg and mixing well.
- Add Cream and Extracts: Pour in the heavy whipping cream, vanilla extract, and coconut extract. Mix the batter on medium speed for 1-2 minutes until it becomes airy and well combined.
- Bake the Cake: Transfer the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Soak with Coconut Milk: Immediately after removing the cake from the oven, use a fork to poke shallow holes all over the top of the cake. Shake the can of coconut milk well and pour it evenly over the warm cake. Let the cake cool to room temperature to fully absorb the coconut milk.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and coconut extract, mixing until well combined. Slowly add the chilled heavy whipping cream and whip the mixture until stiff peaks form, about 3-4 minutes.
- Frost and Garnish: Spread the coconut cream cheese frosting evenly over the cooled cake. Sprinkle the shredded sweetened coconut on top as a finishing touch.
- Chill and Serve: Refrigerate the cake until ready to serve to ensure the frosting is firm and the flavors meld together beautifully.
Notes
- A cake straight from the heavens! Enjoy the light texture and rich coconut flavor.
- For best results, use full fat coconut milk to soak the cake for maximum moisture and flavor.
- Chill the cake well before serving; it enhances the texture and taste.
- Use fresh shredded coconut if available for a more intense coconut topping.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
